Preparation materials: 1 head of cabbage, 3 garlic, 1 ginger, 1 dry chili pepper, 200 grams of salt

1, ready to squash a head of cabbage, wash the head of squash cut strips into a pot for spare.

2, the squash strips with water repeatedly washed three times, with cool boiled water and salt covered with a lid marinated for about two days.

3, the ginger cut strips, garlic slices, dried chili pepper cut circles, set aside.

4, hot pan with oil, ginger, garlic and dried chili together in the pan.

5, the pickled squash strips added to all the auxiliary ingredients stir fry for a few moments can be removed from the pot.

6, fried squash can be instantly eaten, can also be poured into the bottle at any time to use.

Squash pickling method

1. If you grow your own cabbage at home, you can cut it down and put it on the ground to cool for one or two days, cut off the root system with a knife, and then wash it with a lot of water, or if you buy it in the market, you can cut off the root system directly with a knife, and then wash it with a lot of water.

2. Wash the clean daikonai after washing with a kitchen knife cut into slices of Buddha's hand shape, and then use salt to take off its water, usually pickled for 4 to 5 days on it.

3 take out the pickled daikonai, and then put in a clean place to cool dry, generally dry it to 7 into the sun with a hand rubbed, so that it softens, the flavor is better.

4. Put the rubbed cabbage again and again into the container inside the marinade for about three days, so that it is more flavorful, and then take it out to continue to sun.

5. If the sun is good, then the sun for a day or two can be, and then put the sunny daikonai to the altar inside, add five spice powder chili pepper, remember to mix well oh, and then seal the lid, add the right amount of water on the altar groove.

6. Marinate for a few days can be eaten.

Squash pickling method tips

1. big head of cabbage can choose to tender, old can also be, but the flavor on the point of difference.

2. You can add other seasonings to make the flavor more delicious.

3. Put the altar in a ventilated, dry and cool place.

4. If the opening out of the end, be sure to seal the lid, or leakage of air.